Name: Zuppa di pesce al forno (Oven-Roasted Fish Stew)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2½ pounds thick fish steaks or fillets such as cod, halibut, shark, monkfish, or snapper, cut into 3-inch pieces; Salt and freshly ground black pepper; Fresh lemon juice; 2 yellow onions, sliced; Extra virgin olive oil for rubbing on fish and for drizzling, plus ¼ cup; 4 tomatoes, peeled, seeded, and chopped; 1 cup dry white wine; 2 to 3 cups fish stock or water; 4 celery stalks, sliced; 4 cloves garlic, minced; 3 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon dried oregano; 6 slices coarse country bread, toasted or grilled; Chopped fresh flat-leaf parsley or finely shredded fresh basil leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This is a great one-pot Sicilian recipe that involves very little work. Instead of simmering fish in a fragrant broth on the stove top, the dish is cooked in the oven. It’s also a good candidate for the slow cooker. To make the dish a little fancier, garnish each serving with a dollop of salsa rossa.